Super delicious cake roll

Overview

Wave goodbye to 2020, say thank you to yourself for your unremitting efforts, roll up your sleeves and work hard. You have survived such a difficult 2020, so what else is there to be unhappy about? Make a soft and sweet cake roll to welcome the New Year and wish everyone a better and better future. The cake roll is very simple, but there are definitely important points. Sister Crab has never been able to make it well in the early years. It is precisely because of her many failed experiences that she has something to say to everyone. Today's cake roll is a basic style. It can be completed by preparing these few ingredients. Taking advantage of the holiday, hurry up and give it a try.

Tags

• baking
• afternoon tea
• cake flour
• cocoa powder
• corn oil
• egg
• whipping cream
• white sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 I was too lazy to take pictures of the materials, so I just cracked the eggs into the egg beater to save some time. Then Sister Crab also simplified the method of separating eggs. Direct separation of egg shells and direct separation of egg separators are too weak. Just grab the yolks with your hands. The egg yolk is easy to catch, and it is very clean. What needs to be paid attention to is that the force should be even. Put the egg yolk in a large bowl and set aside.

   

2. 2 When corn oil and milk are put together, corn oil has a light taste and is better for making cakes.

   

3. 3 Sift together the low-gluten flour and cocoa powder and set aside. After the flour is sifted, it will be easier to mix the egg batter evenly quickly.

   

4. 4 Start the egg beater, first beat the egg whites, add 60 grams of sugar into the egg whites three times, beat the egg whites until thick and textured, and when you feel resistance, turn off the egg beater, pull out the whisk head to create a sharp corner. Set aside.

   

5. 5 Beat the milk and corn oil with a whisk until emulsified. This step is very important. Don’t be lazy and beat carefully.

   

6. 6 Then add the egg yolks and mix again.

   

7. 7 Sift the flour into the egg yolk paste and mix into a fine and smooth paste. At this time, you can preheat the oven to 165 degrees.

   

8. 8 Use a silicone spatula to take some of the previously beaten egg white paste, put it into the egg yolk paste, and mix evenly using the cutting and stirring method.

   

9. 9 Mix well and it will look smooth and delicate without defoaming.

   

10. 10 Pour the cake batter into a 28*28 baking pan. You don't need to use oil paper or oilcloth. The important point here is that there will be some big bubbles in the mixed cake batter. The best way to eliminate the big bubbles is to "knock" the baking pan hard on the counter a few times. You can watch the big bubbles disappear with your own eyes.

    

11. 11 Place the baking sheet into the preheated oven and set the timer for 25 minutes. The cake will rise and then fall back in the oven, so pay attention. If you are baking it for the first time, pay attention to the coloring of the cake, because the sealing and sensitivity of different ovens will be different, and the specific time may need to be adjusted.

    

12. 12 After baking, take it out of the oven promptly. Use a scraper to move the cake around to remove it from the pan. Place oiled paper on the grill, invert the baking pan, and unmold the cake from one end.

    

13. 13 Wrap the cake roll in oil paper while it is hot, and roll up the cake body. The purpose is to give the cake body a "memory". Roll it back and forth twice to loosen it. You can cover the cake with oil paper during the cooling process. Cake bodies with "memory" are easier to roll after cooling.

    

14. 14 Add 200 grams of whipping cream and 20 grams of powdered sugar and beat with a whisk until the texture is obvious and has a certain hardness. If the cream is overbeaten, the water and oil will separate, making it impossible to make a filling.

    

15. 15 Place the cake piece on the oil paper, trim off three sides, leaving the end just unrolled, and lightly score a few lines on the cake body in the direction of rolling to make it easier to roll.

    

16. 16 Spread the whipped cream evenly, making the end to be rolled thicker and the tail part thinner.

    

17. 17 Just roll the cake up gently. Wrap the cake roll with oil paper, twist the two ends like a candy, put it in the refrigerator to set, and cut it into pieces before eating.

    

18. 18 When cutting the cake, use a serrated knife, but do not pull the saw and cut. Just use a little force to cut the cake, so that the cake will not be stained by the butter. Enjoy with a cup of afternoon tea or curry.